I call this a breakfast sandwich, but since eggs are great for lunch and dinner too, it’s really an anytime-of-day affair. Rosemary ciabatta (a soft Italian white bread) is especially tasty here. Plain ciabatta, a nice sourdough, or a rustic country loaf works well, too.
- 3/4 pound cherry tomatoes (about 25)
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- Sea salt and freshly ground black pepper
- 1/2 loaf ciabatta, cut crosswise into 2 pieces, then cut horizontally in half, or 4 slices rustic bread
- 1 tablespoon distilled white vinegar
- 4 large eggs
- 10 ounces sliced roast or rotisserie chicken (about 8 slices), at room temperature
- 3 ounces plain or seasoned soft goat cheese
- 1/4 cup chopped chives
- Heat oven to 450F with rack in the middle.
- Line a baking sheet with parchment paper. Arrange tomatoes in a single layer on the prepared baking sheet. Drizzle with oil and season with salt and pepper.
- Roast until tomatoes collapse and are just beginning to blister, 12 to 14 minutes.
- Meanwhile, toast bread.
- Fill up a wide heavy skillet or saucepan with water to a depth of 11/2 inches. Add vinegar and bring to a simmer. Break 1 egg into a small bowl then slide it into the water. Repeat with remaining eggs, spacing each evenly in the skillet, and poach at a bare simmer until whites are firm and yolks are cooked to your liking (2 to 4 minutes).
- Transfer cooked eggs to paper towels using a slotted spoon. Remove tomatoes from oven.
- On serving plates, drizzle toasts with oil. Reserving tomato juices, stack with chicken, eggs, tomatoes, and cheese. Drizzle with oil, then spoon reserved juices over the top. Sprinkle with chives, salt, and pepper. Serve warm.